Pear Tahini Tart

Directions

1. Preheat the oven to 400F. If using frozen puff pastry, thaw according to package instructions.

2. On a sheet of parchment paper, roll out ½ sheet of pre-rolled puff pastry until fairly thin. Trim any uneven edges, then score a ¾-inch (2 cm) border around the edge (do not cut all the way through). Prick the center of the pastry with a fork to prevent puffing. Transfer to a large baking sheet and refrigerate while you prepare the filling.

3. Thinly slice the pears (no need to peel unless desired) and toss them with the lemon juice in a small bowl.

4. In a small saucepan over low heat, warm ⅓ cup date syrup, tahini, and vanilla extract until smooth and combined.

5. In another small saucepan, melt the butter with the remaining 2 teaspoons of date syrup. Stir to combine and set aside.

6. Remove the pastry from the fridge. Spread the tahini glaze over the center area of the pastry, leaving the border bare. Arrange the pear slices over the tahini filling in overlapping layers or a decorative pattern. Brush the pears and exposed crust with the butter-date syrup mixture.

7. Bakefor 15–20 minutes, or until the pastry is golden brown and the pears are tender.

8. Cool slightly before slicing and serving warm or at room temperature.